When the Farny Brewery in Kisslegg couldn't find new tenants for its country inn, "Zum Hirsch," in Christazhofen, it turned necessity into a virtue and launched a special project. Cleaning the dining room and hanging pictures, setting up table decorations and stocking glasses, equipping the kitchen and replenishing the storeroom, and finally patching the last holes in the walls: the "Hirsch" is a hive of activity these days. No wonder, because on November 1st, a new culinary project will launch at the inn in the Argenbühl district of Christazhofen, where the Farny Brewery's apprentices will be running the business. And it's likely to be unique in the region. The surprising thing is that, just a few days before the opening, the future stars of the show show no signs of nervousness.

For decades, the Kahle family had run what is now the "Hirsch" – back then under the name "Silberdistel". In 2019, the Farny Foundation acquired the traditional Argenbühl inn after reaching an agreement with the municipality to preserve the country inn as a vibrant village center. Farny subsequently invested in the building, while the municipality invested in the grounds.

In late summer 2020, the brewery found a new tenant in Christian Martello from Wangen. However, he gave up the lease again at the end of 2021 due to the pandemic. After about a year of vacancy, the Romanian couple Michaela and Marius Lacatus took over the inn with its hall and terrace at the end of 2022. But this venture also came to an end in August 2024. Since then, the "Hirsch" has once again stood empty. "It's not easy to find someone at the moment," says Elmar Bentele.

The Farny managing director sits at a corner table in the dining room. He's surrounded by bustling people, upbeat pop music plays from the speakers, and Bentele is clearly in good spirits: "The music already tells you: the youngsters will soon be in charge here." He's referring to the new trainee project called "Hirsch – The Village Inn in Christazhofen." The hospitality trainees from the Farny estate will be responsible for running the inn in the Argenbühl district, naturally with the support of experienced instructors.

The idea for this pilot project came from Alexander Steuer last spring. The director of the hotel at the Farny estate, which the brewery took over in 2017, is currently delighted to have a record seven trainees. The estate has certainly earned a certain reputation, explains Elmar Bentele. He speaks of the increased importance of vocational training, which has also become noticeable in the hospitality industry in recent years: "Large employers are no longer the sure thing they used to be, and this benefits skilled trades and service providers."„

This year alone, the estate has hired four new apprentices: a chef, two hotel management trainees, and a prospective restaurant and event manager. Together with the apprentices in their second and third years, they form the team that will keep the "Hirsch" running smoothly in the future. Hotel director Steuer involved them in the project early on, and they were able to contribute their ideas regarding furniture, menus, and decorations at weekly meetings.

One result of these meetings is likely to be immediately noticeable to future guests in the entrance area: there's a foosball table, and a huge, stuffed stag's head hangs on the wall. "We found it in the attic of the estate, and it's now our mascot," says Paul Bernhart.

The 17-year-old aspiring hotel manager from Waltershofen previously completed a long-term internship at the Hofgut and is now really looking forward to the new challenge at the "Hirsch": "We have more responsibility and more practical experience here, we're much more independent, we have to think more, make more decisions – I'm absolutely thrilled." His fellow trainee, Valeska Rude, sits next to him and nods in agreement. "The project is totally cool," says the 19-year-old from Kißlegg. And: "I find it incredibly interesting to learn in both areas."„

The Farny trainees will essentially experience two worlds through this pilot project: the upscale restaurant at the Hofgut and the village inn at the "Hirsch." Or, as Elmar Bentele puts it: "Here they have the chance to learn the restaurant trade from the ground up." Tobias Grimm, a trained chef and instructor who has been at the Hofgut for over five years, will be by their side. The 36-year-old will support the trainees as an "on-site manager.".

Its first test will be the celebration for invited guests on October 31st. The trainees have also independently prepared this event with representatives from Farny, the municipality, and local clubs. The official opening will take place the following day, All Saints' Day, at 5 p.m. Opening hours will be Thursdays through Saturdays from 5 p.m. to 10 p.m. and Sundays from 10:30 a.m. to 2 p.m. "We have to adhere to these hours due to legal requirements for the training," says Elmar Bentele.

The Farny managing director asks for further understanding from guests regarding the future staff. He explains that they are also working with regional partners at the "Hirsch" restaurant, but have calculated with an "extremely good price-performance ratio": "And with that level of service, one might sometimes have to be a little lenient," says the Farny managing director. He is referring, for example, to potentially longer waiting times. Alexander Steuer adds that patience is also required with the trainee team, which, due to the rotation between the Hofgut and the "Hirsch," is never completely in sync: "Things can go wrong sometimes."„

This is something the locals, in particular, are likely to accept, as Christazhofen will once again have a village inn. While the primary goal of the project is to provide a unique, practical form of training, says Bentele, the aim is also to "revive the good old days of a vibrant village pub." Initially, there will be no events, due to the high demands. Instead, the inn will offer a traditional menu and employ young, motivated staff. "We think it's fantastic," says Valeska Rude, "that we have the opportunity to prove ourselves here."„